Ingredients Mung lentils Rice Ghee Cumin seeds Asafoetida Green chilies Ginger garlic paste Onions Potatoes Peas Carrots Tomatoes Turmeric powder Chili powder Coriander powder Cumin powder Salt
In a large skillet, heat the ghee, dry chili, asafoetida, and cumin seeds and heat until the seeds pop.
To the skillet, add the ginger garlic paste, potatoes, onion, tomatoes, and peas, and saute for 1 minute.
Add the remaining spices and stir to combine then saute until aromatic.
Add the mixture along with rice and lentils into a stovetop pressure cooker. Add water and mix well then cover and cook for 30-minutes until the rice and lentils are cooked through.
Printable Recipe On: CookingtheGlobe.com